Pizzelles III Recipe - Allrecipes.com
Pizzelles III Recipe
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Pizzelles III
See how to make traditional Italian waffle cookies. See more
  • READY IN 50 mins

Pizzelles III

Recipe by  

"This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings

Directions

  1. In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
  2. Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
  3. For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2006

Ever since misplacing my original Pizzelle recipe, I've been on the lookout for a suitable substitute. While this one is a bit different, it's been requested as a 'cookie jar staple' by my husband ever since first tasting them at Christmastime. A few tips I've stumbled upon while making these: The recipe doubles easily (triple it and the batter gets stiffer as it sits). Fill a large pastry bag (or even a large zip-top baggie) with batter to squeeze desired amount onto iron (eliminates the sticky spoon-fingers situation). The vanilla is interchangeable with other extracts; I've tried almond, black walnut, lemon, orange and rum. Also, additions of nuts can be sprinkled on the raw batter just prior to baking; I've used sliced almonds with almond extract, pecans with rum extract and walnuts with black walnut extract. And yesterday I added a few mini chocolate chips to an orange-flavored batter. Delicious!

 
Most Helpful Critical Review
Dec 15, 2003

this recipe was a flop...I spent over one hour attempting to create 1 pizzelle. The flavor/taste was great as a ball of fried dough. But, I couldn't form 1 until I added Milk to the recipe. I was very frustrated. At that point i realized that i could get them to turn out and i added additional milk...I then experienced little problems. But, gee the frustration until that point. Had this ingredient accidentally been omitted?

 
Apr 25, 2005

Good Recipe, exactly the same as the one that comes with the cuisinart Pizelle maker. I found using 4 Eggs versus 3 makes a better dough, not as thick, leading to more uniform cookie sizes.

 
Jul 28, 2006

I have used this recipe many, many times. When my son got married on July 8, 2006, he asked me if I would make a variety of pizzelles for the reception. I decided to experiment with this recipe and made dozens upon dozen of pizzelles in the following flavors: anise, vanilla, orange, and chocolate chocolate chip. For the anise and vanilla flavors I followed the recipe exactly. For the orange pizzelles, I used orange flavoring instead of the anise/vanilla and also added some orange zest. For the chocolate chocolate chip, I followed the recipe for the chocolate pizzelles and added mini chocolate chips. (I had to add more flour to this batter to get it to cook properly.) All of the pizzelles were a HUGE hit at the reception and now I have people begging me to make pizzelles for them. Thanks for the great recipe, Marianne. I can't wait to experiment with even more flavors.

 
Nov 04, 2003

This was a delicious recipe. I added 1/2 teaspoon of salt and used the vanilla. After I took the pizzelles off the griddle, I imediately shaped them into aa cup using the base of a glass as a mold. This must be done as soon as they are removed when they are still soft. I then filled them with strawberries and cream just before serving. They were an instant favorite.

 
Dec 17, 2003

This is the best pizzelle recipe I've come across! At first I was a little worried, as the batter seemed quite thick. But they came out just perfect! I even added an extra tablespoon of vanilla. They are a big hit everywhere I take them. *Be sure to keep them in an airtight container so they stay crisp! :)

 
Dec 22, 2003

I always make pizzelles at Christmas and was in the mood to try a different recipe. These were amazing. I make different flavors, so, instead of the vanilla, used lemon in a batch, lemon lime in another, anise in another and orange in yet another. These are so easy and fabulous!

 
Dec 02, 2004

These were really good! I haven't really had pizzelles before, but I was given a pizzelle iron recently so I thought I'd make some. We formed the cookies over an upside down bowl while they were really hot and then used them for ice cream bowls/cones. Everyone really liked them. I'm trying the chocolate version tonight.

 

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Nutrition

  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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